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Using plain yogurt in dressing is a great way to ramp up nutrition—it’s high in protein and contains “good” bacteria that help you absorb nutrients like B vitamins. To save time, you can use cooked cocktail shrimp.
1. Heat broiler. Place chilies on a baking sheet and broil about 1 inch from flame, turning often, until the skins start to blacken, 5–10 minutes. Transfer to a bowl, cover with plastic wrap, and rest 5 minutes. Place shrimp on same baking sheet and broil, turning often until shrimp is pink and cooked through, 2–3 minutes. Peel and discard chili skins. Slice chilies into 1/2-inch strips and remove seeds.
2. In a blender, process cilantro, yogurt, lemon zest and juice, olive oil, garlic salt, onion powder, and pepper until smooth, adding 1–2 tbsp of water to reach desired consistency.
3. Divide spinach, sprouts, avocados, radishes, and chilies among four plates. Top with shrimp, dressing, and peanuts. Serve immediately.
Nutritional Info: 459 calories per serving, 29 g fat (4 g saturated), 25 g carbs, 9 g fiber, 28 g protein, 945 mg sodium
- Serving Size 4
- Calories 459
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 29 g
- Fiber Content 9 g
- Protein Content 28 g
- Saturated Fat Content 4 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g